Ice cream cake

  • 20 mins.
DS Icecream cone Cup RT V2


  • Oreos

    2 Packets

  • Circular cake tin


  • Melted butter


  • Glad wrap to line cake tin

  • Deep South After Dinner Mint (leave to soften)

    2 Litres

  • Deep South Cookies & Cream

    1 Litre

  • Crushed Oreo to decorate


  1. Crush Oreos and mix with melted butter. Spread evenly and compress in lined cake tin.

  2. Spread half of the spearmint choc chip ice cream over base.

  3. Spread the cookies & cream over the layer of spearmint evenly.

  4. Once done, spread the remaining spearmint choc chip over the top. Place glad wrap over the top and compress down with a small plate or pot lid.

  5. Place in freezer until firm (1-2 hours) and enjoy!